It's Dinner Time

I am cooking dinner tonight for a pretty critical audience :) and I needed something with common ingredients but a little twist. I will let you know tomorrow how it turns out!

Let me introduce you to the menu:

Chicken Spaghetti

Ingredients:
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finelly diced onion
1 - 4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Cook 1 chicken and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)


"Spanish" Green Beans


Ingredients:
4 Cans Whole Green Beans (or 1 - 2 lbs. fresh)
2 Cans Whole Tomatoes
1 Medium Onion
1/3 Package (5 slices) Bacon
Cayenne Pepper


Slice the bacon up into 1 inch pieces and start cooking them in a large skillet or dutch oven. Keep cooking until bacon turns brown. Meanwhile, dice 1 medium onion. When the bacon is begining to turn brown, drain some of hte fat and then add the onions. Cook, stirring now and then, until bacon and onions are both turning a nice golden.


Drain the green beans and add them right into the pan with the bacon and the onions. Next, throw in the two cans of whole tomatoes with their juice. Stir around gently and then cover and reduce heat to low. Cook for about 45 mintues.


When they are finished cooking add Cayenne pepper to taste, up to about 1/4 of a teaspoon for a hotter dish. Stir gently and serve!